When I think of spring, I think of words like fresh, new, bright, crisp and beautiful. It is a time that I have finally shaken off the holiday exhaustion I carried around most of January. It is also a time that marks summer vacation is within reach. This puts a little pep in my step and makes me want to pull out the apron and do some springtime baking.
When I think of light and fresh, I think of lemons. When I saw Lemon Oreos in the store recently, I knew it was time to make some family favorites; truffles. The result was a light and refreshing balance of sweet and tart. This Lemon Oreo Truffles recipe did not last long in my house, so I am guessing it won’t in yours either. Enjoy!
- 1 package of Lemon Oreos
- 8 oz. brick of full fat cream cheese – softened
- 1 Tablespoon solid shortening plus 1 Tablespoon
- 1/2 cup white chocolate chips
- 1/2 cup Wilton yellow chocolate melts
- Garnish: sugar crystals (optional)
- Zest of 2 lemons
Line a large cookie sheet with wax paper and set aside.
Finely crush the Lemon Oreos. I used a food processor but you could also place them in a Ziploc bag and crush them with a rolling pin.
Place the crushed Oreos into the refrigerator and chill for 15 minutes. This will make it easier to handle.
In a large mixing bowl, add the cream cheese and crushed Oreos. Mix with your hands until well incorporated.
Form the mixture into 24 one inch balls and place on the cookie sheet.
Place in the freezer for 15 minutes. This will help the chocolate coating to “set” faster.
In a microwave safe bowl, microwave 1 Tablespoon solid shortening for 40 seconds or until melted. Add the white chocolate chips and stir continuously until melted.
Dip 12 of the truffles into the melted white chocolate and place on wax-paper covered cookie sheet. Immediately garnish with lemon zest on top before the chocolate “sets.”
In a microwave safe bowl, microwave 1 Tablespoon solid shortening for 40 seconds or until melted. Add the yellow chocolate melts and stir continuously until melted.
Dip the remaining 12 balls into the melted yellow chocolate and place on the cookie sheet. Immediately garnish with lemon zest and sugared crystals (optional).
Wait 15 minutes for the chocolate to set.
ENJOY or chill until ready to serve.